There comes a time in a young lady’s life when she must give up all the miso cod, chicken satay, and Chinese delivery in an attempt to become health conscious and domestic (or at least pretend to be). Enter the stuffed zucchini. This sounds fancy and complicated, but it’s anything but that. It also sounds like it probably sucks, but again, you’re wrong. With a few simple ingredients and about an hour of your life (aka an episode of Real Housewives), you can impress friends with a delicious and healthy home cooked meal.
- 4 medium zucchini (we used 6 small)
- 1 lb ground beef
- 3/4 lb Italian sausage
- 1 small onion, chopped
- 1/2 cup bread crumbs
- 1 egg, beaten
- 1 (28 ounce) can crushed tomatoes
- 1 (10.75 ounce) can condensed tomato soup
- 1 cup water
- Preheat oven to 350 degrees. Grease glass baking dish.
- Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg, and the reserved zucchini seeds.
- Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top.
- In a large bowl, stir together the crushed tomatoes, tomato soup, and water. Ladle the tomato mixture over the filled zucchini liberally.
- Bake for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.
After making this delightful little recipe, I realized that I don’t like sausage. So, if I were to make it again, I’d take out the sausage. I’d also either add a little zest to the tomato “sauce” or I’d just use spaghetti sauce. If I’m throwing calories to the wind, I’d also add cheese. Bon apetit and stuff it.